Potato and Leek Soup with Oven-Fried Bacon
Yes I know that its summer, but as we have found out here at home, that doesn’t mean that you can’t catch a cold. I’m hoping that it goes away very very fast. Being sick in the summer – especially on your vacation – just sucks. So I made a pot of hot and creamy potato and leek soup, hoping that the cold will be gone soon!
Luckily its super easy to make. There are not too many ingredients but the soup is still full of flavor. I fried the bacon in the oven because its just easier and a lot less messy.
3 coarsely chopped onions
700 g potatoes into small cubes
2-3 leeks cut into rings
1 liter of vegetable stock
1 dl of cream or cream substitute
Salt and pepper
1 packet of sliced salty bacon – about 200 g.
Sauté onions and potatoes for approx. 2 min.
Add the leeks and sauté for 1 more minute.
Pour in the broth and let the soup boil for approx. 20min. – Or until the vegetables are tender.
Blend the soup until smooth – either with a hand blender or in a regular blender.
Put the soup back on the stove and add the cream, salt and pepper. Bring the soup to a boil and season to taste.
Oven fried bacon
Heat your oven to 200 degrees C.
Place the bacon slices on a piece of wax paper on a baking sheet. Fold the edge of the paper up slightly – it can prevent the fat from your bacon from running onto the baking pan.
Then place a piece of wax paper on top of the slices of bacon – and put the pan into the oven for 1o-15 minutes.
Once the bacon is fried, cut it into small pieces and scatter on top of the soup.
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